Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application

Morphological, physical, antimicrobial and release properties of ZnO nanoparticles-loaded bacterial cellulose films

(2016) Fereshteh Shahmohammadi Jebel et al.   CARBOHYDRATE POLYMERS

Development of bioactive fish gelatin/chitosan nanoparticles composite films with antimicrobial properties

(2016) Seyed Fakhreddin Hosseini et al.   FOOD CHEMISTRY

Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion film

(2016) Jingdong Xiao et al.   FOOD HYDROCOLLOIDS

Chemical composition, antioxidant and antimicrobial activities of essential oils from leaves, aerial stems, basal stems, and rhizomes of Etlingera fimbriobracteata (K.Schum.) R.M.Sm.

(2016) A.F.M. Shahid Ud-Daula et al.   INDUSTRIAL CROPS AND PRODUCTS

Genipin cross-linked antimicrobial nanocomposite films and gamma irradiation to prevent the surface growth of bacteria in fresh meats

(2016) Avik Khan et al.   Innovative Food Science & Emerging Technologies

Production and characterisation of skate skin gelatin films incorporated with thyme essential oil and their application in chicken tenderloin packaging

(2016) Ka-Yeon Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical and Microstructural Characterization of Corn Starch Edible Films Obtained by a Combination of Extrusion Technology and Casting Technique

(2016) Perla Rosa Fitch-Vargas et al.   JOURNAL OF FOOD SCIENCE

Physico-Mechanical Characterization and Antimicrobial Properties of Fish Protein Isolate/Fish Skin Gelatin-Zinc Oxide (ZnO) Nanocomposite Films

(2015) Yasir Ali Arfat et al.   Food and Bioprocess Technology

Transglutaminase-induced crosslinking of gelatin–calcium carbonate composite films

(2015) Yuemeng Wang et al.   FOOD CHEMISTRY

Fabrication of gelatin–laponite composite films: Effect of the concentration of laponite on physical properties and the freshness of meat during storage

(2015) Xin Li et al.   FOOD HYDROCOLLOIDS

Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties

(2015) Phakawat Tongnuanchan et al.   FOOD HYDROCOLLOIDS

Effects of bio-nanocomposite films from tilapia and squid skin gelatins incorporated with ethanolic extract from coconut husk on storage stability of mackerel meat powder

(2015) Muralidharan Nagarajan et al.   Food Packaging and Shelf Life

Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles

(2014) Yasir Ali Arfat et al.   FOOD HYDROCOLLOIDS

Effects of Particle Size of Sucrose Suspensions and Pre-incubation of Enzymes on Lipase-Catalyzed Synthesis of Sucrose Oleic Acid Esters

(2014) Ran Ye et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation

(2013) Ye Chen et al.   JOURNAL OF FOOD ENGINEERING

Physical properties of fish gelatin-based bio-nanocomposite films incorporated with ZnO nanorods

(2013) Jalal Rouhi et al.   Nanoscale Research Letters

ANTIBACTERIAL ACTION OF ZINC OXIDE NANOPARTICLES AGAINST FOODBORNE PATHOGENS

(2011) AHMED A. TAYEL et al.   JOURNAL OF FOOD SAFETY

Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

(2010) M.J. Fabra et al.   FOOD HYDROCOLLOIDS

Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils

(2010) L. Atarés et al.   JOURNAL OF FOOD ENGINEERING

Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils

(2010) L. Atarés et al.   JOURNAL OF FOOD ENGINEERING

Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR–DGGE

(2010) Y. Jiang et al.   MEAT SCIENCE

Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

(2010) Zehra Karagöz Emiroğlu et al.   MEAT SCIENCE

Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations

(2008) Abdullah Ijaz Hussain et al.   FOOD CHEMISTRY